40-Yrs-To-Get-It-Right Boston Baked Bean

Title:
40-Yrs-To-Get-It-Right Boston Baked Bean

Yield:
8 Servings

Categories:
Vegetables




Ingredients:





     1 lb Dried great northern; navy,


          -or pea beans


     6 c  Water


     2    Bay leaves


     2 ts Salt


     6 tb Dark molasses


   1/2 ts Dry powdered mustard


     1 sm Onion; peeled





----------------------------------OPTIONAL----------------------------------


     1 lb Moderately-fat beef (chuck;


          -flanken; or the like) -or-


   1/2 lb Salt pork -or-


     1 tb Vegetable oil


          (none of these is necessary


          -if you prefer to omit)





      IT-TOOK-FORTY-YEARS-TO-GET-IT-RIGHT BOSTON BAKED BEANS


 


  Soak beans at least overnight in the 6 cups of water (longer is even


 better).  Drain, cover with fresh water, add the bay leaves, and simmer


 covered until *very* tender, about two hours.  Drain, place half in a bean


 pot or other casserole with a tight-fitting top. Add all other ingredients.


 Place remaining beans in pot, cover with boiling water, and bake tightly


 covered (use a sheet of heavy aluminum foil tightly crimped around the top


 if your casserole doesn't have a cover) in a 325 degree F (160 degree C)


 oven for about 7 hours. Remove top, pull piece of meat (if using) to top of


 mixture so it can brown, and bake another hour uncovered. (Note: it's a


 good idea to check water level after about 5 hours, and add more boiling


 water if necessary to keep the water level above beans until it's time to


 uncover.)


 


  Serve (on Saturday night, of course) with ketchup or chili sauce, and


 steamed brown bread.  If you want to be quite traditional, reheat leftovers


 and serve with codfish cakes or balls for Sunday breakfast.  Freezes well,


 so if your bean pot is large enough, do two pounds at a time and stock up.


 


 ESTHER@ROCHGTE.FIDONET.ORG


 


 (ESTHER VAIL)


 


 REC.FOOD.RECIPES


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


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